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The Complete Restaurateur: A Practical Guide to the Craft and Business of Restaurant Ownership
An updated edition of the classic guide to opening one's own restaurant provides step-by-step instructions, along with in-depth studies of successful restaurants, practical tips, and revealing anecdotes, on such key topics as how to draw up a realistic business plan, how to generate publicity, the essentials of a well-designed kitchen, and more. Original.
240 pages, Paperback
First published January 1, 1992
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